The crispy, well-seasoned skin of a roast chicken is one of life’s finer things. And that smell…Lord, don’t even get me started on that smell. Savory and piquant, a smell that reminds me of my mother’s giddy laugh and the sensation of hot air gushing out over the cold ceramic tiles of my parents’ kitchen every time I’d open the oven door for an extra-intense sniff. I usually talk to my mother every day on the phone for at least 15 minutes, but she and my Dad have gone on a much-awaited, very well-deserved trip to Greece for the first time in over 24 years (since I was baptized there as a wee little lass!) and the sudden drop off in constant communication with her has left me wanting Mom-foods, specifically roast chicken. Luckily, at around the time my parents left, the folks at BigKitchen.com offered to send me a beautiful Revol Grands Classiques Porcelain Poultry Roaster. Made in France, Revol porcelain is one of the highest quality
culinary-grade porcelains in the world and they’ve been making their
porcelain wares since 1789! That is at the height of the French
Revolution, people! (<-history geek outpouring). The spout-head and handle-tail make the adorable design of this pan also incredibly functional. There was no slip on my grip when I was carrying the precariously hot pan from the oven over to the food staging area (aka my desk) with plain fabric oven mitts on. And the best news of all? The very kind people over at BigKitchen.com have offered to giveaway a Revol Grands Classiques Porcelain Poultry Roaster to one of you as well!! YAYYY!!!
To enter the giveaway, leave a comment below about your favorite chicken dish. For extra entries, you can:
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post saying you do. The deadline for entries is 11:59 pm PST October 14th,
and the winner will be announced October 15th. Only open to United States residents.
*Disclaimer* BigKitchen.com sent me this roasting pan to use as a part of the giveaway. All opinions expressed in this piece are entirely my own.
Roast Chicken with Yams, Oranges and Blue Moon
- 1 Medium-Sized Chicken innards removed
- Juice From 1 Orange
- 1 Yam peeled & cut into roughly 2-inch chunks
- 1 Orange cut into 8 slices
- 1 Bottle Blue Moon Wheat Beer
- 2 Springs Fresh Rosemary whole
- 1/2 of a Sweet Onion diced
- 1/4 Cup Butter solid, plus 3 tablespoons (melted)
- 3 Tablespoons Olive Oil
- 1 Tablespoon Honey
- 2 Teaspoons Fresh Rosemary diced
- 1 Teaspoon Freshly Grated Orange Zest
- 1 and 1/2 Teaspoons Salt
- 3/4 Teaspoon Black Pepper
- Preheat the oven to 425 degrees Fahrenheit. In a small bowl, whisk together the olive oil, 3 tablespoons of melted butter, and honey. Pour half the mixture in a chicken-sized roasting pan and toss with the yams, onions, orange slices, 1 teaspoon of the diced rosemarry, 1/2 teaspoon of the orange zest, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- Rub down the chicken with the remaining olive oil mixture, inside and out. Then rub the remaining diced rosemary, orange zest, salt, and pepper onto the chicken, inside and out. Place the chicken in the roasting pan and arrange the vegetable and fruit slices around the chicken. Place two of the orange slices, the 1/4 cup piece of butter, and the 2 sprigs of rosemary inside the bird. Pour the Blue Moon and orange juice around the bird over the fruits and vegetables, but not over the bird since it would wash off the spices.
- Place the roasting pan in the oven and cook for 1 and 1/4 to 1 and 1/2 hours, basting the bird with the juices every 20 minutes or so. Remove from the oven and allow the chicken to rest for 15 minutes before carving and serving.